Simple Avocado Poached Eggs

Avocado Poached Eggs! What next you may ask? Well ask away as avocado and poached eggs is an awesome breakfast combo and this recipe from Pinch of Yum is too good not to try.

7 minutes is all it takes! AND, if you steal their idea of using mason jar lids you’re guaranteed perfection! Perfect poached eggs every time!

We’ve already talked about the awesomeness of avocado in our superfoods section. It’s an interesting fruit and unusual in the fact that it has a high fat content, which means it’s super high in calories. So, just watch out, okay 🙂

Poached eggs are great. Fact. Okay so there’s loads of cholesterol in the yolk yadder yadder but that isn’t exactly a clear cut case as we’ve covered in a previous article.

Anyway, what harm can a couple of poached eggs do to a person? Not much I say and with all of the health benefits associated with eggs I reckon the trade off is well worth it, especially when you can be eating stupendously tasty meals like this for breakfast!

Ingredients

2 eggs

2 slices whole grain bread

⅓ avocado

2 tablespoons shaved Parmesan cheese

salt and pepper for topping

fresh herbs (parsley, thyme, or basil) for topping

quartered heirloom tomatoes for serving

Directions

Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom).

Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom.

When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim.

Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

While the eggs are cooking, toast the bread and smash the avocado on each piece of toast.

When the eggs are done, use a spatula to lift the eggs out of the water.

Gently pull the rim off of the eggs and place the poached eggs on top of the toast.